Reduce ingredient costs with whey protein

Most food scientists and culinologists are familiar with whey protein’s nutritional benefits, but did you also know that it can be used to reduce costs?

In addition to lowering the fat and calories in your products, whey protein can help lower your ingredient costs by serving as a replacement for high-cost ingredients with highly volatile markets like cream, butter, fat, cream cheese, and even eggs. By replacing these high-cost ingredients with our innovative whey protein ingredients, manufacturers can increase their products’ profitability by up to 50%, while also avoiding concerns about the availability and market volitility.

Download our free resources below to see real-life examples of these cost-savings in action!